Tagliatelle with Zucchini
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- Pasta
- Zucchini
- 1 small red onion
- 1 tablespoon mint
- Salt
- 2 cup olive oil
- Wine
- Chop
- 4 cup white wine
- 2 cup pecorino cheese
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This sauce is best made during the summer months with the freshest zucchini.
- Also, keep in mind that the smaller the zucchini, the more flavorful they are.
- 4 small to medium zucchini 1 small red onion, chopped 2 cup olive oil 1 tablespoon mint, chopped salt 4 cup white wine 16 ounces tagliatelle 2 cup pecorino cheese, freshly grated Thinly slice the zucchini and finely chop the onion.
- Heat the olive oil and sauté the onion in a medium-sized sauce pan over low heat until translucent.
- Add the zucchini and mint and continue to cook for 5 minutes.
- Add the salt and wine and continue to cook until the wine has evaporated (about 10 minutes).
- Cook the pasta until al dente and drain well.
- Add the zucchini sauce and freshly grated pecorino cheese, mix well and serve immediately.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Colander